Mini Short Rib Tacos with Pickled Red Onions, Lime Crema and Cilantro

I love the idea of mini versions of anything, and these tacos do not disappoint. I found the shells in an Internet search a few years ago and have been using them ever since. They take a few days to arrive, so order then today if you want them by the Super Bowl. If you don’t want to order the mini taco shells, Tostitos scoops make great little holders for taco ingredients.

Pickled Red Onions

1 medium red onion, cut in half, very thinly sliced on a mandolin or with a knife2 cups red wine vinegar1 tablespoon black peppercorns2 cloves garlic, smashed with the back of a knife1 bay leaf

Lime Crema

1 cup crema or sour cream1 lime, zested and then juiced

Micro cilantro or finely chopped cilantro for garnish

Preparation

Preheat your oven to 325°F.

Short Ribs

Soak the ancho chiles in 2 cups boiling hot water for 15 minutes. Drain and discard the stem and seeds. Reserve the soaking liquid. Put the ancho chiles in a blender with the chipotle pepper, onion, garlic, agave, vinegar and spices and blend until smooth. Add ¼ to ½ cup of the reserved soaking liquid to thin the sauce slightly. It should be the texture of a smooth salsa.

Sprinkle the short ribs with the salt and pepper, rubbing to evenly coat. Heat a large Dutch oven over medium heat and add the avocado oil. Sear the short ribs on all sides until golden. Add the ancho chile sauce and beef broth. Cover and braise in the oven for 3 to 4 hours, or until the meat is for tender. Alternatively, put the meat in a slow cooker and braise until tender.Remove the short ribs from the sauce and let cool slightly before shredding. Discard any sinewy bits. Skin the fat of the top of the sauce and reduce by 1/3. Add the meat back to the sauce and cook over medium-low heat until sauce has thickened and meat is well coated, about 20 minutes.

Pickled Red Onions

Place the onions in a non-reactive bowl and have plastic wrap next to the bowl. Heat the vinegar and remaining ingredients in a small saucepan over high heat until boiling. Immediately, pour the vinegar over the onions and cover tightly with plastic. Let cool to room temperature.

These onions will last for months in your refrigerator in an airtight container.

Lime Crema

Whisk the lime zest and some of the juice into the crema or sour cream until the mixture is smooth and pourable.

To Serve

Fill each taco shell with some of the shredded short rib meat, then drizzle with crema. Top with a few pickled red onions and cilantro and serve.

We shred a head of purple cabbage to use as a stabilizer to hold up the tacos, otherwise they will roll on their sides. You can also use sprigs of cilantro to hold them up.